Just Music Ltd.
905 Baker St Cranbrook BC V1C 1A4 · Mobile Vendor Type B – Food Service
7 inspections
- Monitoring
0 infractions
- Monitoring
3 infractions
- FMV1.1 Does the base of operations meet the requirements of the Mobile Food Premises Guidelines?
- Observation(s): Observation: Ceiling of storage area is beginning to show signs of wear (e.g. paint peeling). Peeled paint may potentially fall onto equipment. Corrective Action: Repaint/resurface ceiling of mobile storage area and/or provide a tarp/covering over the mobile food service equipment.
- FMV1.1D Mobile food premises unit must be stored in such a way to prevent contamination and damage.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: No chlorine test strips are available to test the concentration of bleach sanitizer in use. Corrective Action: Ensure chlorine test strips are available on site to test the concentration of the sanitizer in use.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observation: Bleach/chlorine solution in spray bottle was at a concentration greater than 200 ppm. Corrective Action: Ensure proper concentration is used when facility is in operation. Chlorine concentration used for food contact surfaces should be between 100-200 ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- FMV1.1 Does the base of operations meet the requirements of the Mobile Food Premises Guidelines?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Fridge unit measured with thermometer to be at 4 degrees C- Good Fridge unit did not have a thermometer to monitor temperature.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan was not on site at the time of inspection. Revised follow-up date until the end of October for completion.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan was not on site at the time of inspection. Revised follow-up date until the end of October for completion.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
5 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Precooked bacons are stored with hot dog buns inside a cooler without ice in it. Ensure to store precooked bacons in coolers at or below 4C. Small amounts of bacons may be stored in this cooler but may only be used for up to 2 hours, and then discarded or transferred into a cooler at or below 4C. A portable cooler containing hot dogs, smokies, and condiments was measured below 4C. Staff indicated ice is changed when they are partially melted to ensure cooler is at or below 4C. Thermometer is available on site but not used to monitor the temperature. Temperature records are not maintained. Monitor the temperature of the noted portable coolers to determine when the ice needs to be changed to maintain foods at or below 4C. Temperature of storage units containing potentially hazardous foods must be monitored and recorded at least once per day. Temperature logs provided to staff.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): No sanitizer is available on site. Dishwashing is performed off site at the commissary, Just Music Ltd. Ensure to have approved sanitizer such as 100 ppm bleach solution available in spray bottles or in buckets with wiping cloth stored inside to sanitize food contact surfaces. Resources for preparing proper sanitizer concentration was provided to the staff. Ensure equipment and utensils are thoroughly cleaned and sanitized at a frequency that prevents unsanitary condition.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): No water and soap available at the hand sink. Staff uses bottled water to wash hands. Gloves are used to handle foods. Operator is directed to immediately repair the hand sink to ensure it supplies hot and cold running water. Liquid soap and paper towels must be available for proper hand washing. During the interim period, wash hands with soap and bottled water, and sanitize with hand sanitizer or use a portable handwashing station.
- 15.1 - Handwashing station must be supplied with hot and cold running water.
- 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan is available on site, but it is not current and implemented. Ensure the Food Safety Plan is updated and staff reviews and follows this plan.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan is available on site, but it is not current and implemented. Ensure the Sanitation Plan is updated and staff reviews and follows this plan.
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?